French Foie Gras

Ingredients

400g foie gras (whole liver, deveined)

1 teaspoon black tea seasoning-15g

1/4 cup dry white wine or cognac-60g

1 teaspoon salt-5g

sugar-2.5g

white pepper-1.5g

Cling wrap and cheesecloth for wrapping

Instructions

1. Marinate the Foie Gras:

Place the foie gras in a shallow dish. Drizzle the cooled tea over it, ensuring it coats evenly. Add white wine or cognac if desired. Season both sides with salt, sugar, and white pepper. Cover and refrigerate for 1-2 hours.

2. Prepare for Cooking

Remove the foie gras from the marinade and pat it dry with a paper towel. Wrap the foie gras tightly in cling wrap, then in a layer of cheesecloth to hold its shape.

3. Steam or Sous Vide 

Set up a steamer. Place the wrapped foie gras in the steamer over simmering water. Steam for about 15-20 minutes, depending on the thickness of the foie gras. Once cooked, transfer to an ice bath to chill.

4. Seal the wrapped foie gras in a vacuum-sealed bag.

Cook in a sous vide water bath at 131°F (55°C) for 40-45 minutes. Chill immediately in an ice bath after cooking.

5. Final Steps

Unwrap the foie gras and pat dry.

Roll the foie gras in finely ground black tea seasoning for an extra touch of flavor and texture

Refrigerate for at least 4 hours, or overnight, to firm up.

Slice the foie gras into rounds and serve with toasted brioche or crackers.